Wednesday, August 31, 2011


Cooking class...take one Pinot Gris wine sample, sterile filter and poach at 80C for 6 hours...if the wine looks no different from when you started then its Protein stable, if it goes hazy or cloudy in the slightest then its unstable and time for another dose of Bentonite (a clay no less). All part of the service in bringing you this premium product. All great chefs use wine!

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